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James Martin’s Miso Butter Fudge

  • Time preparation 15 minutes, plus 2 hours cooling time
  • cook time 10 minutes
  • Serve Serves 20 pieces

"This is one of my favourite fudges to make, as the miso complements the sweetness of fudge brilliantly. I put a little bit of sea salt on top as well – it makes it taste amazing" - James Martin

Recipe taken from BUTTER: Comforting, delicious, versatile, over 130 recipes celebrating butter by James Martin (Quadrille) Photography: John Carey
  • 397g can condensed milk
  • 450g soft light brown sugar
  • 125g butter
  • 125ml full-fat milk
  • 2 tbsp white miso paste
  • 1 tsp sea salt

Line a 20cm square baking tin with greaseproof paper.

Place all the ingredients, apart from the salt, into a large nonstick pan. Bring to a rolling boil at 112–114°C for 10 minutes, stirring constantly.

Take off the heat, cool for 2 minutes, then whisk vigorously by hand for a minute before pouring into the lined tin.

Sprinkle over the sea salt and leave to cool at room temperature for 2 hours.

Ingredients

  • 397g can condensed milk
  • 450g soft light brown sugar
  • 125g butter
  • 125ml full-fat milk
  • 2 tbsp white miso paste
  • 1 tsp sea salt

Method

Line a 20cm square baking tin with greaseproof paper.

Place all the ingredients, apart from the salt, into a large nonstick pan. Bring to a rolling boil at 112–114°C for 10 minutes, stirring constantly.

Take off the heat, cool for 2 minutes, then whisk vigorously by hand for a minute before pouring into the lined tin.

Sprinkle over the sea salt and leave to cool at room temperature for 2 hours.

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